Smoked salmon finger sandwiches
Makes: 18
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Smoked salmon finger sandwiches
These elegant little sandwiches add an instant touch of class to any party spread yet only take a matter of minutes to make
Makes: 18
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
125Kcal
Fat
8gr
Saturates
4gr
Carbs
6gr
Sugars
1gr
Fibre
1gr
Protein
7gr
Salt
0.8gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 100g soft cheese
- 3 tbsp horseradish sauce
- juice of ½ lemon
- 225g hot smoked salmon or trout, skinned and flaked
- 2 tsp miniature capers
- 75g soft butter
- 9 slices white bread from a sandwich loaf
- 200g sliced smoked salmon
- dill sprigs, to garnish
- lemon zest, to garnish
Step by step
Get ahead
Prep the sandwich filling up to 24 hours ahead. Assemble the sandwiches up to 3 hours before serving, cover with just-damp kitchen paper to stop them drying out, and chill. Remove from the fridge 30 minutes before serving.
- Mix the soft cheese, horseradish and lemon juice together and season. Stir through the hot smoked salmon flakes and the capers, trying not to break up the salmon too much.
- Butter the bread. Top three of the slices with some of the salmon mixture, then top each with another slice of bread. Divide the remaining mixture across the three sandwiches and top with the remaining slices of bread. Top the sandwiches with thin slivers of smoked salmon, trimming to fit, until the tops are completely covered. Remove the crusts and cut each stack into fingers; slice in half widthways then cut each half into three. Serve garnished with sprigs of dill and lemon zest.
